1. Heat olive oil in large (10-12") skillet (with lid, you'll need that later) over medium heat. When hot, add peppers and onions and saute, stirring frequently, till softened, about 7 minutes. 2. Sprinkle onions and peppers with paprika and saute another minute, then add tomatoes and cauliflower florets. Cook, stirring frequently, for a few minutes, till tomatoes mush up. Add wine and stir till well combined. Taste and season with salt to taste. 3. Bring mixture to a healthy simmer, then nestle cod fillets into sauce (push cauliflower out of the way as needed, sauce should come about halfway up sides of the fillets). Cover and cook till fish flakes easily with a fork (15-20 minutes is a good estimate, but really it depends on how thick your fillets are). 4. When fish is cooked, remove fillets from pan carefully (so they don't break) and set aside--keep warm. 5. Turn heat up to medium high and reduce sauce and vegetables to a thick salsa-ish consistency. 6. Plate fish and spoon sauce over the top. Excellent served with brown saffron rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
